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Lemony Pork Polpettine on Creamy Mafalda

with Apple, Spinach & Walnut Salad

Cooking time

30 minutes

Servings

4

Calories

990 /serving

Polpettine are small Italian meatballs that, tonight, you’ll be making out of ground pork for a lighter variant on beef, and infusing with lemon, mustard and our signature blend of spices. The rich, creamy sauce starts with the meatball fond, which you’ll deglaze with milk, butter and Grana Padano until it becomes almost Alfredo-like. Toss in your frilly ribbons of Mafalda pasta, coating it in the sauce and dusting it with Grana Padano, and—magic. The crunchy apple, walnut and spinach salad couldn’t be a better side.

We will send you:

  • 510g Ground pork
  • 180g Baby spinach
  • 1 Lemon
  • 1 Apple
  • 38g Panko
  • 10g Dijon mustard
  • 50g Walnuts
  • 340g Mafalda
  • 45g Grana Padano
  • 473ml Milk
  • 55g Polpettine spice blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, onion)

Contains: Egg, Milk, Mustard, Sulphites, Walnuts, Wheat

You will need:

Large high-sided pan
Large pot
Large pan
Zester
Olive oil
Oil
2 tbsp Butter
Salt & pepper
Strainer
Total Fat
48 g
Saturated Fat
15 g
Sodium
900 mg
Total Carbs
90 g
Sugars
15 g
Protein
51 g
Fibres
8 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Zest and juice the lemon. Roughly chop ⅓ of the spinach. Core and thinly slice the apple; toss with a splash of the lemon juice to prevent browning. In a large bowl, combine the panko and ¼ of the milk. Heat a large dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned; season with S&P. Transfer to a bowl.
a picture
Cook the pasta
Add the pasta to the pot of boiling water. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
a picture
Prepare & cook the meatballs
To the bowl of panko mixture, add the pork, ½ the mustard, ⅓ of the Grana Padano and up to ½ the lemon zest (to taste); season with ¼ of the spice blend and S&P. Gently mix until combined. Using your hands, form the mixture into meatballs about the size of a ping pong ball. In a large high-sided pan, heat a drizzle of oil on medium-high. Add the meatballs* and cover partially; cook, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Finish the pasta
In the same pan, heat 2 tbsp of butter on medium; add the remaining spice blend and cook, stirring constantly, 30 seconds to 1 minute, until a paste forms. Slowly whisk in the remaining milk and reserved cooking water until no lumps remain; generously season with S&P. Bring to a boil, then reduce the heat to simmer and cook, 1 to 2 minutes, until thickened. Add the chopped spinach, cooked pasta and meatballs and as much of the remaining lemon zest as you’d like; cook, 2 to 3 minutes, until heated through and combined.
a picture
Make the salad & serve
While the pasta finishes cooking, in a large serving bowl, combine 1 tbsp of the lemon juice, the remaining mustard and 3 tbsp of olive oil; season with S&P. Add the whole spinach leaves, apple and toasted walnuts; toss to combine. Divide the pasta between your plates; garnish with the remaining Grana Padano. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.